THE UMAMI FIRE-REEF

(Our Play on Pasta alla Puttanesca)

THE UMAMI FIRE-REEF

Ingredients: 6 Anchovy fillets, 2 tbsp Capers, 50g Black olives, 1 Red onion (finely diced), 4 cloves Garlic (sliced), 2 tsp Chili flakes, 1 tsp Dried Oregano, 400g Tomato passata, 2 tbsp Olive oil...

Ingredients

  • 6 Anchovy fillets
  • 2 tbsp Capers
  • 50g Black olives
  • 1 Red onion (finely diced)
  • 4 cloves Garlic (sliced)
  • 2 tsp Chili flakes
  • 1 tsp Dried Oregano
  • 400g Tomato passata
  • 2 tbsp Olive oil

Cooking Method

  1. The Architect Sauté onions and garlic in oil until they are soft and translucent.
  2. The Umami Melt Add anchovies; stir until they completely dissolve into the architect foundation.
  3. The Bloom Add chili, oregano, capers, and olives with a 30ml splash of water to form a dark fire-paste.
  4. The Swell Pour in passata; simmer for 10 minutes until the oil begins to separate on top.
  5. The Final Flourish Toss with spaghetti and a massive hit of fresh raw parsley.

Cuisine: Italian

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